Ingredients
500 g onions
olive oil
4 teaspoons butter
1 teaspoon sugar
thyme
1 teaspoon flour
1 tbsp cognac or sherry (optional)
1 liter of chicken or beef broth
old white bread
1 garlic clove
Salt
Freshly ground white pepper, e.g. Kampot Blanc
Preparation of caramelized onion soup with Kampot Blanc
Peel the onions, halve them and cut them lengthways into slices. Melt 3 teaspoons of butter in a pan. Add three teaspoons of olive oil. When the butter has melted, add the onions, a teaspoon of sugar and some fresh thyme. Mix well. Simmer the onions over medium to low heat, adding a few drops of water if they start to stick. Reduce the heat further and simmer the onion broth for about 40 to 45 minutes.
Add the flour, sherry and stock to the caramelized onions and simmer for another 15 minutes. Season with salt.
Toast the old white bread or bake it in the oven. Rub the bread with garlic and drizzle olives on top.
